French baking has so many extensive types of dough and pastries that the French themselves might not know about all the available pastry varieties out there!
We found out about Maison Pralus many years ago as we have family living near Roanne, the town where the family business originated.
The maison’s founder August Pralus was a gifted pastry chef with numerous accolades like Meilleur Ouvrier de France (one of the most prestigious recognitions for the top artisans in their field).
He opened his first pastry shop in the city in 1948, and created one of the most well-loved brioches in the region.
kayafrenchtoast’s picks
The must try pastry is none other than La Praluline, a buttery brioche flavoured with crunchy of in-house pink pralines.
Pralines are valencian almonds and Piedmont hazelnuts coated in caramelised rose sugar.
The brioche and its crunchy, sweet and nutty chunks are a perfect combination with black coffee or tea, during breakfast or tea time.
When my sceptical mum who didn’t have a sweet tooth tried it for the first time, we chuckled when we saw how fast the brioche disappeared over breakfast! ?
Thankfully, parisians also appreciate these sacré brioches and the family has set up a few of these branches in Paris.
Maison Pralus also has a lovely selection of chocolates and chocolate chip brioches, but the maison’s Diva remains the pink powered Praluline. ?
The original outlet is still in Roanne but the address shared below is where the actual baking takes place for the entire île de France/parisian region.
The brioches are sometimes still warm when you buy them – gonna be hard to find pralulines any fresher than that!
Prix et Coordonnées
PRALUS Paris
35 rue Rambuteau, 75004 Paris
6 euros for a petite, and 12 euros for a grande brioche
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